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Wednesday, March 16, 2016

Carrot Cake Bars

You know I'm back when I have my Easter menu done in February. Yes, I was done with the menu and began testing out recipes in February this year. Back to my usual OCD self and it feels great!! So I tested out a few desserts because you don't want to serve your guests something that could potentially be a flop right? Well this one did not flop!

Do I have an Easter dessert for you!

I'm not sure why but Easter always meant carrot cake or coconut cake for me (in the shape of a lamb of course!) I'm sure the carrot cake thing somehow refers back to the Easter bunny and I'm sure there is some story to go along with it, but I'm too lazy to look!

So I wanted to make a carrot cake for Easter but then I found these Carrot Cake Bars and they seemed easier than making the traditional carrot cake so I made a little trial run a few weeks ago.

I don't think I'll ever make another traditional carrot cake again. This sheet cake (cause that's what it really is), is so easy to throw together and bakes up in under an half hour. What I love about it is you get the perfect ratio of cake to frosting. So delicious!

You can add in some raisins if you'd like. I think a half cup would work. I omitted them though.

For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Spread on top of the cooled cake bars. Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

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